4
A chat with my local farmer totally flipped my view on dry aging beef
I was picking up a whole side from a farm near Springfield and got talking with the owner, Mark. He mentioned he only dry ages his grass-fed beef for 21 days, not the 45 I always pushed for. He said with his specific feed and breed, the flavor peaks earlier and longer just dries it out without adding more taste. I tried a piece from his 21-day ribeye and it was amazing, super tender and rich. I'm going to run a test next week with two identical cuts, one for 21 days and one for 45, to see the difference in my own shop. Has anyone else found that the 'standard' aging time doesn't work for every type of cattle?
3 comments